Yield: 6 servings
|3 cups||Chicken or Vegetable Broth|
|1 large||Clove Garlic; minced|
|3 tablespoons||Fresh Parsley; chopped|
|3 tablespoons||Fresh Lemon Juice|
|2 tablespoons||Olive Oil|
|1 tablespoon||Freshly grated Lemon Peel|
|⅛ teaspoon||Freshly ground Black Pepper|
|⅛ teaspoon||Fennel Seed|
Rinse the barley thoroughly, then place in a medium saucepan with broth over medium heat. Cover and simmer, stirring occasionally, until barley is tender: about 35 minutes.
Add the garlic and cook for 5 minutes more. Transfer the barley-garlic mixture to a fine sieve to drain well. Place in a bowl, cover, and chill completely.
When it's time to eat, add parsley, lemon juice, olive oil, lemon peel, salt, pepper, and fennel seed. Toss well to combine, and serve.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 27, 1999, converted by MM_Buster v2.0l.